Many cupcake connoisseurs will have heard about the famous Magnolia Bakery, 401 Bleecker St, New York. My first exposure to Magnolia Bakery was during a search for the perfect cupcake recipe. I discovered the vanilla and chocolate cupcake recipe and I have to say this simple yet delicious recipe is worth the effort.

I would truly love to try the real Magnolia Bakery cupcakes in New York, however for now my review is solely based on my humble baking skills and the Magnolia Bakery cupcake recipe, and I have to say if the comments and mmmmm's and fat bellies of my friends and family is anything to go by, I expect that I must be doing something right with the 'home baking version' of this famous little cupcake.

My efforts don't look anything like the fancy ones you'd buy at Magnolia's, and to be honest I'm certain with the worldwide cupcake craze there are more superior looking cupcakes than those at Magnolia's, but I do have to say that the effort you put into making this particular cupcake is truly worth it.

Recipe also suitable for 1 3-layer cake or 24 cupcakes

1 C unsalted butter, softened (225gm)

2 cups sugar

4 large eggs, at room temperature

1 1/2 C self rising flour

1 1/4 C all-purpose flour

1 C milk

1 tsp vanilla

1. Preheat oven to 350 degrees fahrenheit (180 celsius).
   
2. Line two 12-cup muffin tins with cupcake papers.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
4. Add the sugar gradually and beat until fluffy, about 3 minutes.
5. Add the eggs one at a time, beating well after each addition.
6. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
7. (for 3-layer cake skip to step 11)
   
8. (Cupcakes) Spoon the batter into the cups about 3/4's full.
9. Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
10. Remove cupcakes from pans and cool COMPLETELY on a wire rack before icing with butter cream frosting.
11. (3 layer cake) Divide batter among the cake pans.
12. Bake for 20-25 minutes or until a cake tester inserted into center of cake comes out clean
13. Let cakes cool in the pans for 10 minutes.
14. Remove from pans and cool COMPLETELY on wire rack before icing.
    
15. When cake has cooled, ice between the layers, then ice top and sides of cake with either Vanillia OR Chocolate Butter cream frosting.
    

1 C unsalted butter, very soft (225gm)

8 C confectioner's sugar (icing sugar)

1/2 C milk

2 tsp vanilla

1. Place the butter (very soft) in a large mixing bowl
2. Add 4 cups of the sugar and then the milk and vanilla
3. Beat until smooth and creamy
4. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may not need all of the sugar)
5. For colored icing add a few drops of food coloring and mix thoroughly
6. Use and store icing at room temperature, as icing will set if chilled
7. You can store in an airtight container for up to 3 days

2 C all-purpose flour

1 tsp baking soda

1 C unsalted butter, softened (225gm)

1 cup granulated sugar

1 cup firmly packed light brown sugar

4 large eggs, at room temperature

170gms (6oz) unsweetened chocolate, melted

1 C buttermilk

1 teaspoon vanilla extract

1. Preheat oven to 350 degrees fahrenheit (or 180 Celsius).
2. To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (stir occasionally until completely smooth and no pieces remain, remove from heat and cool for 5-15 minutes or until lukewarm).
   
3. Line two 12-cup muffin tins with cupcake papers.
4. In a bowl, sift the flour and baking soda together and set aside.
   
5. In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
6. Add the sugars and beat for about 3 minutes or until fluffy.
   
7. Add the eggs one at a time, beating well after each addition
8. Add the chocolate, mixing until well incorporated.
9. Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.
10. With each addition, beat until ingredients are incorporated but do not over mix.
11. Scrape down the batter from the sides of the bowl using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
12. Carefully spoon batter in cupcake liners; fill 3/4 full.
13. Bake in 350F or 180C degree oven for 20-25 minutes or until pick/skewer comes out clean.
14. Cool in tins for 15 minutes before removing, then cool completely on a wire rack.
15. Ice when COMPLETELY cool otherwise frosting will melt.

Recipe makes enough for one 9-inch 2 layer cake or 2 dozen cupcakes (see extra note below to ice the Vanilla 3 layer cake)

This chocolate butter cream is wonderful on vanilla cupcakes as well, it's not too sweet so it blends well with either the vanilla or chocolate. This recipe is a real winner.

1 1/2 cups unsalted butter, very soft (approx 335gms)

2 tablespoons milk

255 gms (9oz) semisweet chocolate, melted and cooled to lukewarm

1 tsp vanilla extract

2 1/4 cups sifted powdered sugar (icing sugar)

NOTE: To melt the chocolate follow instructions above in cupcake recipe.

1. In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
   
2. Add the milk carefully and beat until smooth.
3. Add the melted chocolate and beat well for 2 minutes.
4. Add the vanilla and beat for 3 minutes.
5. Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
6. EXTRA DETAILS: To ice the Vanilla 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 340gm (12oz) semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.

I'm certain you'll agree that these have to be the most delicious looking cupcake wrappers you've ever seen, I work up a sweat working out which cupcake liners to use, let alone presenting my cupcakes in cupcake wrappers such as these.

It seems they are fast becoming a popular craze online, I cannot wait to adorn my cupcakes with these wrappers for a dinner function or cupcake party.

Red velvet cupcakes are a top seller at Magnolia Bakery, I am yet to bake this particular recipe but it is definitely on my foodie 'attempt' list. I found this excellent video on You Tube where you can watch Bobbie Floyd of Magnolia Bakery bake the red velvet cupcake. I just love the combination of ingredients especially the idea of using vinegar?

Together with choosing her wedding dress, the wedding cake would have to be in the top most important choice's a bride needs to make for her wedding day.

Wedding cakes can cost a lot of money, especially if you are paying for a cake shop to design and match it to your theme.  However for the creative and determined-to-save-money bride there is always the option of designing and making your own wedding cake.  This may seem like a tall order especially when you have so many other things to take care of on your day, but it is definitely an option if you can designate this task or have the help of some close family and friends.

Wedding cupcake cakes are an increasingly popular option as they look fantastic, they're non traditional, and there is no cutting of individual servings for your guests.

For an informative review on wedding cupcakes visit my hubpage 'Wedding Cupcake Cakes'.